I’m trying to use up produce and such from making Thanksgiving stuffing.
I have eggs (getting old), celery, yellow onion, shredded cheddar cheese and a ton of white bread.
I’m really not in the mood for onion anything, so forget those.
How well does celery go with eggs? Maybe scramble up three with fine chopped celery and then mix in the cheddar at the end? I really can’t put a finger on how that’d taste (sad, I know).
I could make egg salad and add celery to that. Being cold food, I can picture that going well, but I’m more in the mood for cooked egg.
So how well does celery and cooked egg go together? Have any recipes?
I use celery in tuna salad but it only takes a small amount, one stalk, to crunch it up properly.
If you have more than one stalk of celery my advice would be to chop it into four inch pieces and fill each piece with peanut butter or cream cheese and eat it.
And your eggs probably aren’t getting old, either. Eggs are good for months in the refrigerator, or weeks even at room temperature. I don’t know how they got a reputation for being so extremely perishable.
Omelette. Cut the celery and carrot (and perhaps just a little bit of onion, you don’t have to use the whole thing at once) up into nice thin little bits, add any herbs/spices you fancy, cook lightly, set aside while you make a simple omelette. Top with the veg mix and some of the cheddar, serve with toast on the side.
I ended up making egg salad and chopped up one stalk really fine. I added a little mustard and plenty of mayo. Not bad, could use more. The left over stuffing bread blows (the cheapo white stuff).